Lunch

Whole Roasted Branzino with Charred Lemon, Green Olive Tapenade & Herbed Couscous

Name: Whole Roasted Branzino with Charred Lemon, Green Olive Tapenade & Herbed Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 whole branzino (about 1kg), cleaned and gutted; 2 lemons; 6 sprigs fresh parsley; 4 sprigs fresh dill; 3 cloves garlic, thinly sliced; 150g couscous; 250ml vegetable or fish stock, warmed; 150g pitted green olives, roughly chopped; 2 tbsp capers, rinsed; 1 tsp red pepper flakes; 60ml good olive oil; 2 tbsp unsalted butter; 1 small red onion, finely diced; ½ tsp ground cumin; ½ tsp ground coriander; pinch of saffron threads; Maldon sea salt and black pepper to taste; fresh mint for garnish; extra lemon for charring

A whole branzino (1kg), stuffed with lemon and herbs, roasted until the skin crackles and flesh flakes from the bone; served alongside hand-torn couscous perfumed with toasted spices and finished herbs, and a vivid green olive tapenade spiked with lemon zest and crushed red pepper. Every element is cooked to precise doneness; plating is deliberate and restaurant-sharp.

1342calper serving 109gprotein 81gcarbs 65gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this